Rating: 4 stars
16 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

A spicy twist, packed with flavor, on a pork chop.

Recipe Summary

cook:
30 mins
additional:
30 mins
total:
1 hr 15 mins
prep:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • In a bowl, stir together the garlic, cumin, ginger, cardamom seeds, lemon juice, salt, and black pepper. Spread the mixture on both sides of the pork chops, and refrigerate for at least 30 minutes (longer is better). Place the potatoes into a roasting dish, and drizzle with 1 tablespoon of olive oil; sprinkle with the oregano, thyme, rosemary, and parsley. Sprinkle with salt and black pepper.

  • Roast the potatoes in the preheated oven until tender, 20 to 25 minutes.

  • Heat 1 tablespoon of olive oil in a large heavy skillet over medium heat, and pan-fry the pork chops until browned on both sides, the meat is no longer pink inside, and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center of a chop should read at least 145 degrees F (63 degrees C). Transfer the pork chops into the roasting dish with the potatoes, and bake until the thermometer reads 160 degrees F (70 degrees C), about 10 more minutes. Serve chops with potatoes.

Nutrition Facts

246 calories; protein 16.7g; carbohydrates 19.1g; fat 11.3g; cholesterol 36.2mg; sodium 28.2mg. Full Nutrition
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